Low Carb Kung Pao Chicken

Low Carb Kung Pao Chicken is a deliciously spicy and nutty dish that brings a healthy twist to a traditional favorite. With tender chicken pieces and crunchy vegetables, this baked version is both satisfying and guilt-free.

Ingredients

• Chicken breast - 300 grams, diced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Green onions - 2 stalks, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce (or coconut aminos) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Peanut butter (natural, unsweetened) - 1 tablespoon
• Szechuan peppercorns - 1 teaspoon, crushed
• Red pepper flakes - ½ teaspoon
• Roasted peanuts - 30 grams, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced chicken, red bell pepper, zucchini, garlic, and ginger.
3. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, peanut butter, Szechuan peppercorns, red pepper flakes, salt, and black pepper until smooth.
4. Pour the sauce over the chicken and vegetables, mixing well to coat everything evenly.
5. Spread the mixture onto a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven and sprinkle with chopped roasted peanuts and sliced green onions before serving.

Nutrition

• Calories: 350
• Protein: 35 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Low in carbohydrates, making it suitable for ketogenic and low-carb diets.

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